Ricotta cheesecake with raspberries
8 servings
90 minutes
Ricotta cheesecake with raspberry is a refined delicacy of European cuisine that embodies the harmony of tenderness and freshness. Its roots trace back to Italian traditions where ricotta is used to create airy desserts. This cheesecake features a light, velvety texture with subtle vanilla and lemon notes that enhance the sweetness of the raspberries. A crunchy cookie base complements the flavor of the delicate cheese layer, creating a perfect balance of textures. Ideal as a conclusion to a romantic dinner or festive feast, it is served chilled to reveal the full depth of flavors. The harmonious combination of ingredients makes this dessert truly special, and its elegant appearance adorned with fresh berries is a true culinary masterpiece.
1
Crush the cookies into crumbs in a blender. If you don't have one, you can put the cookies in a plastic bag and crush them with a rolling pin.
- Shortbread: 250 g
2
Melt the butter and mix it with the cookie crumbs.
- Butter: 75 g
3
Preheat the oven to 160 degrees.
4
Place the obtained mass in a mold with a diameter of about 30 cm, press it down well, cover it with plastic wrap, and put it in the refrigerator.
5
Beat the ricotta with sugar, zest, vanilla sugar, and salt. Continue beating and add the eggs one at a time.
- Ricotta cheese: 500 g
- Sugar: 170 g
- Chicken egg: 3 pieces
- Vanilla sugar: 1 teaspoon
- Lemon zest: 1 tablespoon
- Salt: 1 teaspoon
6
Take the cookie crust out of the fridge, spread the cottage cheese mixture on it, and bake for 1 hour.
7
Take the finished cheesecake out of the oven, cool it down, and decorate with fresh raspberries.
- Raspberry: 400 g
8
Before serving, keep the cake in the fridge - it will taste better.
